WanderFood Wednesday: Okonomiyaki and the Terrifying Fish Flakes
I first had Okonomiyaki six years ago in Tokyo, and I decided then, that it was like a pancake collided with a seafood and cabbage omelet. It doesn’t seem like it would work, but it totally does, and it’s really fun to make at home. I should say, it’s really fun to make at home because my husband is a little terrified of katsuo-bushi – the fish flake topping that waves with the heat, almost like it’s alive. Check out the YouTube video!
So if you get a kick out of freaking out your significant other, head to the nearest Japanese grocery store for these Ingredients: (serves 4)
- 1/2 large cabbage, chopped finely
- 2 cups Okonomiyaki Flour (it has a kind of yam in it to make it stickier than regular flour and may include shirmp and scallop seasoning – or MSG. Buyer beware)
- 2 1/3 cups water
- 2 tsp fish stock powder (dashi-no-moto)
- Okonomiyaki sauce or Tonkatsu sauce (I used Tonkatsu, but you can also mix 3 Tb ketchup, 1 Tb Worcestershire sauce, and 1 tsp Soy Sauce as a cheat)
- 7 oz Shelled uncooked shrimp
- 1 Tb beni-shouga (red pickled ginger) chopped finely
- Sliced spring onions
- Katsuo-bushi (fish flakes!)
Mix flour, water, and eggs in a large mixing bowl. Then mix in the fish stock powder, pickled ginger, cabbage, and shrimp.
Heat oil in a skillet and pour the mixture into about a 6 inch disk, like you’re making a thick pancake-omelet. It should be a little less than an inch thick, and if there’s any ingredients sticking out, push them back in with a spatula.
Cook over medium heat for about 5 minutes per side, until it’s nice and browned.
Some people like to top it with mayonnaise and Okonomiyaki sauce, but I can’t handle eating that much mayo. It tastes great topped with just the Okonomiyaki sauce, green onions, and fish flakes. Enjoy!
What’s your favorite souvenir recipe? Tell me in the comments, and if you have a food blog, join the WanderFood Wednesday Link Party below! I’m adding my favorite submissions to Wanderfood’s pinterest boards.
All photos by WanderFood